Cheese and Chicken Samosas

In a bowl, combine the flour and salt. Add the ghee and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Then gradually add the lukewarm water until the dough comes together.

Knead by hand for about 5 minutes, until smooth and elastic.

Wrap the dough in cling film and refrigerate for 2 hours.

Heat the olive oil in a saucepan over high heat. Add the chicken and cook for about 5 minutes, stirring frequently.

Add the onion and cook for another 2–3 minutes, until softened.

Stir in the garlic, chili, spices, salt, and pepper.

Add the water and simmer until the chicken is fully cooked and all the liquid has evaporated.

Remove from the heat, stir in the chopped coriander or parsley, and let the filling cool completely.

Roll out the chilled dough to about 2–3 mm (⅛ inch) thickness.

Using a round cookie cutter (7–8 cm / 2.7–3 inches in diameter), cut out circles.

Place 1 teaspoon of filling in the center of each circle. For cheese samosas, add the grated cheese directly before sealing.

Fold the dough over the filling to form a crescent shape. Press the edges together and seal firmly using a fork.

Heat oil for deep frying to 170–180°C (340–355°F).

Fry the samosas in batches for about 2 minutes per side, or until golden and crisp.

Remove and drain on paper towels. Serve hot.